Beef Chow Fun Recipe
- 1/2 lb Beef flank steak
- 1 x Egg white
- 1 Tbsp. Cornstarch
- 1 pch Salt
- 2 c. Peanut oil for deep-frying
- 1 Tbsp. Fermented black beans (dow see) see * Note
- 1 Tbsp. Dry sherry
- 3/4 lb Fresh fun (fresh rice noodles) see * Note
- 1/2 Tbsp. Dark soy sauce
- 1 c. Fresh bean sprouts
- 4 x Scallions minced
- * Note: Can be found in Chinese or possibly Oriental markets.
- Slice beef thinly across the grain and place in a small bowl.
- Add in the egg white, cornstarch and salt.
- Mix together till smooth and all is coated.
- Marinate for 15 min.
- Heat the oil in a wok to 300 degrees.
- Add in the beef and deep-fry for 30 seconds.
- This is not really deep-frying, but rather light frying, what the Chinese call "velveting."
- Remove beef with a strainer and allow to drain.
- Remove all but 2 Tbsp.
- of oil from wok.
- Rinse and drain the black beans.
- In a small bowl mash together the black beans and sherry into a paste.
- Cut the fresh fun into 1/2-inch-wide strips.
- Heat wok and 2 Tbsp.
- of oil again till very warm.
- Add in fresh fun, black bean paste, dark soy sauce and the reserved beef.
- Stir-fry for 20 seconds.
- Add in the bean sprouts and scallions and quickly stir-fry for 30 seconds to 45 seconds more till the dish is colored a light brown and all is warm.
- Serve immediately.
- This recipe serves 4 to 6.
- Comments: We owe this great recipe to Chef Andy Wong of the Sea Garden Seafood Restaurant in Seattle.
- Andy is just great and you can always tell when he is in the kitchen.
- This will take some doing for the beginning cook, but if you are comfortable with a wok you are all set.
egg, cornstarch, salt, peanut oil, black beans, sherry, fresh fun, soy sauce, fresh bean sprouts, scallions
Taken from cookeatshare.com/recipes/beef-chow-fun-81785 (may not work)